JP7165453B1 - Seafood processing water, seafood processing method, seafood product manufacturing method - Google Patents

Abstract

[PROBLEMS] To provide water for treating fish and shellfish, which suppresses quality deterioration of fish and shellfish, can improve shelf life, and enables production of fish and shellfish products in a short period of time. The water for treating fish and shellfish of the present invention is acidic electrolyzed water containing carbonic acid and having a pH of 4-7. Further, it is preferable that the water for treating fish and shellfish is substantially free of sodium hypochlorite. Further, it is preferable that the water for treating fish and shellfish has a salt concentration of 0.1% by mass to 20% by mass. Moreover, it is preferable that the water for processing fishes and shellfishes is used for the processing of fishes and shellfishes. Moreover, it is preferable that the water for treating fish and shellfish is used to reduce the smell of fish and shellfish. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to water for processing fish and shellfish, a method for processing fish and shellfish, and a method for producing fish and shellfish products.

Seafood generally contains abundant trimethylamine oxide (TMAO) in its body, which is converted to trimethylamine (TMA) from the stage of catching. It is known that generation of TMA causes offensive odor and quality deterioration.

In particular, it is known that TMA is produced by a non-enzymatic reaction due to iron ions contained in the blood of fish and shellfish and by metabolism by microorganisms present in fish.

In order to prevent the quality deterioration of seafood due to TMA, a method of sterilizing by soaking in an aqueous sodium hypochlorite solution as in Patent Document 1 to prevent the production of TMA, as in Patent Document 2, and a method of preventing TMA production. A method of removing blood by injecting seawater immediately after fishing is known.

Japanese Patent Application Laid-Open No. 2018-29508 JP 2017-192382 A

However, since the method using an aqueous sodium hypochlorite solution as in Patent Document 1 cannot eliminate blood coagulation itself, iron ions remaining in the blood suppress the conversion of TMAO to TMA. I had a problem that I couldn't do. In addition, sterilization with sodium hypochlorite can suppress the production of TMA by microorganisms, but there is also the problem of inducing the production of TMA when sodium hypochlorite itself is present at a high concentration. there were.

In addition, blood coagulation of fish and shellfish begins immediately after being caught, and blood coagulation progresses from peripheral blood. had its limits.

Therefore, it has been desired to more effectively prevent quality deterioration of seafood caused by various causes as described above.

In addition, some fish and shellfish products have a bad smell due to the residual blood, so a deodorizing process such as a salting process is required for a long time, and there is a problem that the production cost becomes high.

The present invention is intended to solve these problems, and the first object of the present invention is to provide water for treating fish and shellfish that can prevent the quality deterioration of fish and shellfish and improve the shelf life. A second object of the present invention is to provide water for treating fish and shellfish that can be produced in a short period of time by omitting the steps for producing fish and shellfish.

As a result of diligent efforts to solve the above problems, the present inventors have found that acidic electrolyzed water containing carbonic acid and having a pH of 4 to 7 can suppress quality deterioration of seafood, improve shelf life, and can be used for a short period of time. It was found that it is possible to produce seafood products between The present invention has been completed based on these findings.

That is, the present invention provides water for treating fish and shellfish, which is acidic electrolyzed water containing carbonic acid and having a pH of 4 to 7.

Since the water for treating fishes and shellfishes of the present invention is acidic electrolyzed water containing carbonic acid and having a pH of 4 to 7, even if the blood coagulates once, the coagulation can be eliminated and the blood in the fishes and shellfishes can be removed. Furthermore, since fish and shellfish can be sterilized, quality deterioration of fish and shellfish can be suppressed, shelf life can be improved, and fish and shellfish products can be produced in a short period of time.

Moreover, it is preferable that the water for treating fish and shellfish is substantially free of sodium hypochlorite. By having the above configuration, it is possible to further suppress the generation of offensive odors.

Further, it is preferable that the water for treating fish and shellfish has a salt concentration of 0.1% by mass to 20% by mass. By having the above configuration, it becomes possible to adjust the amount of water in the fish meat, and it is possible to further suppress quality deterioration.

Moreover, it is preferable that the water for processing fishes and shellfishes is used for processing fishes and shellfishes.

Moreover, it is preferable that the water for treating fish and shellfish is used to reduce the smell of fish and shellfish.

Moreover, it is preferable that the water for treating fishes and shellfishes is used for removing blood from fishes and shellfishes. Odor generation can be suppressed by removing blood using the above-mentioned water for treating fish and shellfish. Moreover, since the production process can be omitted, the fish and shellfish products can be produced in a short period of time.

Further, the water for treating fish and shellfish is preferably used for removing blood from dried mullet roe. By using the water for treating fish and shellfish, the blood in the dried mullet roe can be easily washed, so that the treatment period for deodorizing the dried mullet roe can be shortened and the dried mullet roe can be produced in a short period of time.

The present invention also provides a method for processing fish and shellfish, including the step of treating fish and shellfish with the water for treating fish and shellfish.

The present invention also provides a method for producing fish and shellfish, including the processing method described above.

The fish and shellfish processing water of the present invention can prevent quality deterioration of the fish and shellfish and improve the shelf life of the fish and shellfish. Furthermore, it is possible to omit the manufacturing process of fish and shellfish, and to manufacture it in a short period of time.

FIG. 1 is a photograph of horse mackerel seven days after treatment with the water for treating fish and shellfish of the present invention. FIG. 2 is a cross-sectional photograph of mackerel three days after being treated with the water for treating fish and shellfish of the present invention.

One embodiment of the present invention is water for processing fish and shellfish that can be used for extending the shelf life of fish and shellfish or shortening the production period.

[Seafood processing water]
The water for treating fish and shellfish of the present invention is acidic electrolyzed water containing carbonic acid and having a pH of 4-7. Since the water for treating fish and shellfish contains carbonic acid, even if the blood coagulates once, the coagulation can be eliminated and the blood in the fish and shellfish can be removed, and the fish and shellfish can be sterilized. Therefore, quality deterioration of fish and shellfish can be suppressed, shelf life can be improved, and fish and shellfish products can be produced in a short period of time.

The pH of the fish and shellfish processing water is preferably from 5.5 to 6.8, more preferably from 5.5 to 6.5. In addition, in order to exhibit the effect of inhibiting the growth of marine microorganisms, when the fish and shellfish processing water contains 0.1% by mass or more of salt, the pH is preferably 4 to 5.

The acidic electrolyzed water in the present invention is obtained by electrolyzing raw water. The raw material water is not particularly limited, but tap water is preferable from the viewpoint of cost. In addition, as the electrolysis method, a known or commonly used method can be used. -AS30”, all manufactured by Panasonic Corporation) can be used.

The fish and shellfish processing water may contain a peroxide such as hypochlorous acid generated during electrolysis.

The concentration of the peroxide in the water for treating fish and shellfish is preferably 0.1 ppm to 15 ppm, more preferably 0.5 ppm to 12 ppm, and particularly preferably 1 ppm to 10 ppm. When the above peroxide concentration is 0.1 ppm or more, there is a tendency that the bactericidal power can be exhibited. Further, when the concentration is 15 ppm or less, the odor of the peroxide itself or the odor generated by the reaction between the peroxide and fish and shellfish can be suppressed. Further, the concentration of the peroxide in the water for processing fish and shellfish may be 0.1 ppm or less.

As for the carbonic acid contained in the fish and shellfish processing water, a carbonic acid source may be added in advance to the raw water before electrolysis, or carbonic acid may be directly added to the acidic electrolyzed water after electrolysis. Moreover, when the raw water contains carbonic acid, it may be used without adding a carbonic acid source from the outside. From the viewpoint of easy production, it is preferable to add the carbonic acid source to the raw water in advance. The carbonic acid source added to the raw water is not particularly limited, and examples thereof include sodium carbonate, potassium carbonate, magnesium carbonate, calcium carbonate, and the like.

The carbonic acid concentration in the fish and shellfish processing water is preferably, for example, 6 ppm to 180 ppm, more preferably 10 ppm to 150 ppm. When the carbonic acid concentration is within the above range, the effect of eliminating blood coagulation can be easily exhibited.

Moreover, it is preferable that the water for treating fish and shellfish does not substantially contain sodium hypochlorite. For example, when tap water is used as raw water, it is preferable not to add chlorine-containing substances such as sodium chloride to the chlorine already added before carrying out the electrolysis. By substantially not containing sodium hypochlorite, it is possible to suppress offensive odors such as the chlorine odor derived from sodium hypochlorite and the generation of TMA due to sodium hypochlorite.

The concentration of sodium hypochlorite is preferably 10 ppm or less, more preferably 8 ppm or less, and particularly preferably 5 ppm or less. When the content of sodium hypochlorite in the water for treating fish and shellfish is 10 ppm or less, the chlorine odor of sodium hypochlorite itself can be reduced. Although the lower limit is not particularly limited, it is 0 ppm or more.

From the viewpoint of maintaining the meat quality of the fish and shellfish to be used, the fish and shellfish processing water preferably has a salt concentration of 0.1 to 20 mass%, more preferably 0.5 to 15 mass%. and particularly preferably 1% by mass to 10% by mass. When the salt concentration is 0.1% by mass or more, it is possible to suppress the outflow of body fluids from the fish. Although the upper limit is not particularly limited, it is preferably 20% by mass or less from the viewpoint of ease of dissolving the salt.

In addition, the fish and shellfish processing water is preferably used for processing fish and shellfish, and the fish and shellfish processing water is used for removing blood from fish, reducing odor, reducing sliminess, preventing deterioration of meat quality, and sterilizing fish and shellfish. is more preferred.

The fish and shellfish processing water is preferably used for the production of fish and shellfish products, more preferably for the production of fish roe products, and particularly preferably for the production of dried mullet roe.

[Processing method for seafood]
Another embodiment of the present invention includes a method for processing fish and shellfish using the water for treating fish and shellfish.

By the processing method described above, the shelf life of fish and shellfish can be improved. Specific examples of the processing to improve shelf life include blood removal, odor reduction, sliminess reduction, flesh deterioration prevention, and sterilization. In addition, deterioration of the quality of fish and shellfish in the present invention means, for example, reduction in elasticity, deterioration in flavor, deterioration in taste, and deterioration in color and luster. The improved shelf life means that the appearance, properties, flavor, taste, and the like are maintained without deterioration of the above quality during storage.

The above processing method is preferably carried out on marine fish and shellfish that tend to produce TMA. Examples of the above marine fish and shellfish include fish such as mackerel, horse mackerel, sea bream, and yellowtail, and crustaceans such as shrimp and crab. , cephalopods such as octopus and squid; shellfish such as oysters;

The seafood (whole or fillet, etc.) may be immersed in a tank or the like in which the seafood-processing water is stored and allowed to soak for a predetermined period of time, or the seafood may be washed with running water. The treatment time of the water for treating fish and shellfish is preferably 1 second to 3 minutes, more preferably 5 seconds to 2 minutes. When the treatment time is 1 second or more, the water for treating fish and shellfish is sufficiently brought into contact with the blood in the fish and shellfish, and blood coagulation can be eliminated. Since blood can be easily removed from the body of the fish by eliminating blood coagulation, the effect of reducing odor is likely to be exhibited. When the treatment time is 3 minutes or less, it is easy to prevent the body fluids in the fish from flowing out and the quality from deteriorating.

Moreover, from the viewpoint of suppressing the growth of bacteria and suppressing the production of TMA, it is preferable to use the above water for treating fish and shellfish at a temperature of 0 to 10°C. In addition, in order to maintain the water temperature, ice may be used in the fish and shellfish processing water.

Moreover, when the said fishery products are marine products, it is preferable that the salt concentration of the said fishery products processing water is 0.1 mass % or less, and pH is 6.5 or less. Marine microorganisms such as Vibrio parahaemolyticus adhering to the surface of the fish and shellfish can be washed away while stopping their growth, and quality deterioration can be suppressed.

Moreover, it is preferable to preserve the caught fishes and shellfishes in ice obtained by freezing the fisheryfishes processing water before the processing treatment. By using ice in the fish and shellfish processing water, it is possible to suppress the occurrence of TMA while suppressing the deterioration of the quality of meat caused by long-term contact due to the difference in osmotic pressure.

It is preferable to re-immerse the fish meat, which has been washed with the water for treating fish and shellfish, in the water for treating fish and shellfish to which salt has been added. By re-immersing the fish in the salted fish and shellfish processing water, subsequent outflow of body fluids from the fish can be suppressed and elasticity of the fish can be maintained. The salt concentration is preferably 0.1% by mass to 20% by mass. Also, the immersion time in the salted water is not particularly limited, but is preferably 1 to 30 minutes, for example.

It is preferable to wipe the water off the surface of the fish meat that has undergone the processing treatment using the water for treating fish and shellfish, and then store the fish meat in a sealed state with a vacuum pack, plastic wrap, or the like. By applying the sealing treatment, the effect of improving the shelf life can be exhibited, and the product can be stored for a longer period of time while maintaining the quality.

In addition to the effects described above, by using the water for treating fish and shellfish, especially on the surface of fish, it is possible to improve the color and luster. Although the specific mechanism is unknown, it is presumed to improve the color and luster by denaturing epidermal proteins. In addition, by performing the above treatment before the color and luster declines, it is possible to maintain the color and luster for a long period of time.

In addition, frozen fish and shellfish may be immersed in the salt-added water for processing fish and shellfish, or may be thawed by running the water for processing fish and shellfish to which the salt is added. By thawing the fish and shellfish in the water for treating fish and shellfish to which the above salt has been added, it is possible to prevent the smell of the fish and shellfish when defrosted and to exhibit the effect of preventing deterioration of the meat.

In addition, fish and shellfish products with improved shelf life can be produced using the processing method described above.

[Other uses]
In addition, as another embodiment of the present invention, by containing carbonic acid, it is possible to chelate and wash away trace metals and effectively wash away sebum, so it can be used for cleansing purposes as cosmetics. can. For the cleansing application, in addition to the effect of carbonic acid, the use of acidic electrolyzed water can reduce the amount of bacteria residing on the surface of the skin and maintain and improve the condition of the skin. .

In addition, as another embodiment of the present invention, by using the acidic electrolyzed water for meat such as beef, mutton, pork, and chicken, the blood in the meat is efficiently washed and the bad smell is suppressed. It is possible to In addition, the protein of the meat can be denatured to improve meat quality. In addition, since the meat can be sterilized, it can be kept longer.

Furthermore, as another embodiment of the present invention, acidic electrolyzed water containing carbonic acid can chelate metal atoms and reduce bacteria on the surface of vegetables, so it can be used for washing vegetables.

[Method for producing seafood products]
Another embodiment of the present invention is a method for producing fish and shellfish products using the water for treating fish and shellfish.

The fish and shellfish products are preferably fish and shellfish products that have undergone a salting process to reduce odor, more preferably fish egg products, and particularly preferably dried mullet roe.

Karasumi usually has a fishy odor due to the small amount of blood remaining in the ovary of the mullet used as raw material. Normally, blood is clotted and it is difficult to remove blood sufficiently. A salting treatment for 20 days to 20 days and a desalting process for about 10 days are required (see, for example, Japanese Patent No. 5704733). By using the fish and shellfish processing water, blood coagulation can be eliminated and the blood can be easily removed. Karasumi with taste can be produced. Therefore, the production period can be shortened by using the fish and shellfish processing water.

Specific examples of the method for producing Karasumi are given below, but the present invention is not limited thereto.

After washing the mullet ovary, a hole is made in a part of the blood vessel. The mullet ovaries are placed in a tank filled with the fish and shellfish processing water adjusted to have a salt concentration of 3% to 20% by mass, a pH of 5.5 to 6.8, and a water temperature of 0°C to 10°C for 5 minutes. After soaking for 15 minutes, the blood vessel can be traced with a spoon or the like to draw out the blood. At this time, by using the fish and shellfish processing water, even blood that has once coagulated can be easily decoagulated and washed.

Next, the water temperature is 0° C. to 10° C., the pH is 5.5 to pH 6.8, and the salt concentration is 3% to 20% by mass. It is preferable to pickle in salt for 1 to 3 days. By this process, the salt content can be sufficiently distributed throughout the Karasumi.

Karasumi whose salt concentration has been adjusted in the above step is preferably soaked in Japanese sake for 1 to 3 days in order to further impart a fragrance. After that, the dried mullet roe soaked in sake is dried for 9 to 40 days by a known or commonly used method to produce mullet roe.

Compared to the conventional method for producing Karasumi, it is possible to suppress the generation of offensive odors even if the salting and desalting processes are omitted. can be manufactured.

EXAMPLES The present invention will be described in more detail with reference to Examples below, but the present invention is not limited to these Examples.

[Fish processing]
Example 1
Acidic electrolyzed water of pH 6 was prepared from tap water to which carbonic acid was added in advance so that the carbonic acid concentration was 30 ppm, using an acidic electrolyzed water generator (trade name “TK-HB50-S”, manufactured by Panasonic Corporation). The mackerel whose internal organs have been prepared and removed in advance is washed for 3 minutes in running water of the acidic electrolyzed water adjusted to a water temperature of 10°C, and then the acidic electrolyzed water adjusted to a pH of 6, a water temperature of 10°C, and a salt concentration of 3% by mass is added. It was immersed in a filled water bath for 10 minutes. After that, the water was drained off, wrapped in a vacuum pack and stored in a refrigerator for 3 days to prepare a sample for evaluation.

Example 2
A sample for evaluation was prepared in the same manner as in Example 1, except that horse mackerel was used and the evaluation was performed 7 days after storage.

Comparative example 1
A sample for evaluation was produced in the same manner as in Example 1, except that tap water was used as the acidic electrolyzed water.

Comparative example 2
A sample for evaluation was produced in the same manner as in Example 2, except that tap water was used as the acidic electrolyzed water.

[evaluation]
The following evaluations were performed on the samples treated in Examples and Comparative Examples, and the results are shown in Table 1. "-" in Table 1 indicates that no evaluation was performed.

(elasticity)
Cut off the thickest part of the belly of the above sample fish, place the tail side of the fish sideways on a scale, and press with a 3kg weight with your thumb and forefinger. evaluated.
○: No body protruding ×: Body protruding

(color, luster)
The body condition of the above sample was visually evaluated as follows.
○: No reduction in meat color and surface gloss ×: Reduction in meat color and surface gloss

(flavor, taste)
Tasting evaluation of the above samples was performed and evaluated as follows.
○: Flavor deterioration, no taste deterioration ×: Flavor deterioration, taste deterioration

FIG. 1 is a photograph of horse mackerel seven days after treatment with the water for treating fish and shellfish of the present invention. As shown in Table 1, when comparing Example 1 using horse mackerel with Comparative Example 1, the horse mackerel of Example 1 was treated with the above-mentioned water for treating fish and shellfish. It was confirmed that the taste was maintained. On the other hand, the horse mackerel of Comparative Example 1 that was treated with tap water had deteriorated flavor and taste, had a reduced color and gloss, and was overall dull. FIG. 2 is a cross-sectional photograph of mackerel three days after treatment with the water for treating fish and shellfishes of the present invention. As shown in Table 1, in the mackerel stored for 3 days, the mackerel meat of Example 2 treated with the above-mentioned fish and shellfish processing water maintained its external appearance and elasticity, and when actually eaten, the flavor and taste were improved. In contrast, the mackerel meat treated with tap water in Comparative Example 2 had a dull and whitish appearance, confirming that its elasticity had decreased. In addition, it was confirmed that the fishy smell increased, the taste became watery, and the flavor and taste deteriorated.

[Production of Karasumi]
Example 3
Mullet ovaries were washed with the same acidic electrolyzed water as used in Example 1, and then immersed for 10 minutes in a water tank of the above acidic electrolyzed water adjusted to pH 6, water temperature 10°C, and salt concentration of 5% by mass. After that, the blood remaining in the blood vessel was removed.

The ovary of the mullet that has undergone the blood removal treatment is transferred to another water tank filled with the above acidic electrolyzed water having a salt concentration of 5% by mass and a pH of 6 and a water temperature of 10°C. is. Then, it was dried in the sun for 36 days to produce dried mullet roe.

[evaluation]
Regarding the above-mentioned dried mullet roe, visual evaluation of the appearance and properties of commercially available mullet roe, and taste evaluation of flavor and taste were performed.

It was confirmed that the dried mullet roe prepared in Example 3 was sufficiently dried by drying for 36 days. In addition, compared with commercially available dried mullet roe, there was no difference in appearance properties, the flavor and taste were the same, and no fishy odor was felt.

Claims (7)

It is acidic electrolyzed water containing carbonic acid and having a pH of 4 to 7 ,
Substantially free of sodium hypochlorite,
Seafood processing water having a salt concentration of 0.1% by mass to 20% by mass . The water for processing fish and shellfish according to claim 1, which is used for processing fish and shellfish. 2. The water for treating fish and shellfish according to claim 1, which is used for reducing the smell of fish and shellfish. The water for treating fish and shellfish according to claim 1, which is used for removing blood from fish and shellfish. 2. The water for treating fish and shellfish according to claim 1, which is used for removing blood from dried mullet roe. A method for processing fish and shellfish, comprising the step of treating fish and shellfish with the water for processing fish and shellfish according to any one of claims 1 to 5 . A method for producing a fish and shellfish product, comprising the method for processing fish and shellfish according to claim 6 .

Images